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Parmesan is the secret-weapon ingredient in this quick and easy dinner: it's used to create a golden, umami-packed crust for the pork cutlets, then shaved over the crisp-tender spears of asparagus served alongside.
Ingredients
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8 pork cutlets (1 pound)
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Kosher salt and freshly ground pepper
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½ lemon, plus 1 more for zesting and serving
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½ cup finely grated Parmesan (1 ounce), plus more, shaved, for serving
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⅓ cup unbleached all-purpose flour
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6 tablespoons extra-virgin olive oil
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8 rounds (each ¾ inch thick) polenta (from a 1- to 2-pound tube)
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1 bunch asparagus (1 pound), trimmed
Directions
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Pound cutlets to 1/4 inch thick; season with salt and pepper. Sprinkle with juice of 1/2 lemon, turning to evenly coat. Stir together Parmesan and flour on a plate. Dredge cutlets in Parmesan mixture, pressing to adhere.
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Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add 4 cutlets in a single layer; cook, flipping once, until golden brown and crisp, 4 to 5 minutes. Transfer to a plate. Wipe skillet clean; repeat with 2 more tablespoons oil and remaining 4 cutlets. Wipe skillet clean; heat remaining 2 tablespoons oil in skillet over medium-high. Add polenta and cook, flipping once, until golden and crisp, about 5 minutes.
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Meanwhile, cook asparagus in a pot of generously salted boiling water until crisp-tender, 2 to 3 minutes. Drain and transfer to plates. Season with salt and pepper, drizzle with oil, and top with finely grated lemon zest and shaved Parmesan. Serve with cutlets, polenta, and lemon wedges.
Cook's Notes
You can make your own cutlets by halving 4 3/4-inch-thick boneless center-cut pork chops.
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